CN104630005B - A kind of Noni fruit health promoting wine raw material and Noni fruit health promoting wine and preparation method thereof - Google Patents
A kind of Noni fruit health promoting wine raw material and Noni fruit health promoting wine and preparation method thereof Download PDFInfo
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- CN104630005B CN104630005B CN201510035394.9A CN201510035394A CN104630005B CN 104630005 B CN104630005 B CN 104630005B CN 201510035394 A CN201510035394 A CN 201510035394A CN 104630005 B CN104630005 B CN 104630005B
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 137
- 244000131360 Morinda citrifolia Species 0.000 title claims abstract description 136
- 235000017524 noni Nutrition 0.000 title claims abstract description 136
- 230000036541 health Effects 0.000 title claims abstract description 55
- 235000014101 wine Nutrition 0.000 title claims abstract description 54
- 230000001737 promoting effect Effects 0.000 title claims abstract description 53
- 239000002994 raw material Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 27
- 239000000284 extract Substances 0.000 claims abstract description 43
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 27
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 22
- 230000000694 effects Effects 0.000 claims abstract description 21
- 239000008234 soft water Substances 0.000 claims abstract description 13
- 239000000243 solution Substances 0.000 claims description 62
- 238000000605 extraction Methods 0.000 claims description 55
- 239000007788 liquid Substances 0.000 claims description 33
- 239000004744 fabric Substances 0.000 claims description 29
- 229920001282 polysaccharide Polymers 0.000 claims description 23
- 239000005017 polysaccharide Substances 0.000 claims description 23
- 150000004676 glycans Chemical class 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 17
- 238000005325 percolation Methods 0.000 claims description 14
- 239000003814 drug Substances 0.000 claims description 13
- 238000004321 preservation Methods 0.000 claims description 12
- 229940079593 drug Drugs 0.000 claims description 10
- 229930003944 flavone Natural products 0.000 claims description 8
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- RGCKGOZRHPZPFP-UHFFFAOYSA-N alizarin Chemical compound C1=CC=C2C(=O)C3=C(O)C(O)=CC=C3C(=O)C2=C1 RGCKGOZRHPZPFP-UHFFFAOYSA-N 0.000 description 2
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- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 description 1
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- KHSBLMDTVROJFV-UHFFFAOYSA-N 3-[[(3-carboxyphenyl)methyl-[2-(hydroxyamino)-2-oxoethyl]amino]methyl]benzoic acid Chemical compound C(=O)(O)C=1C=C(C=CC=1)CN(CC(=O)NO)CC=1C=C(C(=O)O)C=CC=1 KHSBLMDTVROJFV-UHFFFAOYSA-N 0.000 description 1
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- 206010012735 Diarrhoea Diseases 0.000 description 1
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- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000157491 Morinda Species 0.000 description 1
- 235000008898 Morinda citrifolia Nutrition 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000219100 Rhamnaceae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
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- 239000007864 aqueous solution Substances 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
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- 230000036772 blood pressure Effects 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008518 lycium barbarum polysaccharide Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
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- 238000001471 micro-filtration Methods 0.000 description 1
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- 230000002107 myocardial effect Effects 0.000 description 1
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- 239000002297 parasiticide Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Substances OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- FWYIBGHGBOVPNL-UHFFFAOYSA-N scopoletin Natural products COC=1C=C2C=CC(OC2=C(C1)O)=O FWYIBGHGBOVPNL-UHFFFAOYSA-N 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- NLQLSVXGSXCXFE-UHFFFAOYSA-N sitosterol Natural products CC=C(/CCC(C)C1CC2C3=CCC4C(C)C(O)CCC4(C)C3CCC2(C)C1)C(C)C NLQLSVXGSXCXFE-UHFFFAOYSA-N 0.000 description 1
- 235000015500 sitosterol Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/74—Rubiaceae (Madder family)
- A61K36/746—Morinda
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Alternative & Traditional Medicine (AREA)
- Public Health (AREA)
- Botany (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a kind of Noni fruit health promoting wine raw material, by weight, including following component: the Chinese liquor base liquor of alcoholic strength >=50 ° 300 1000 parts；Noni fruit powder 30 100 parts；Fructus Lycii 5 20 parts；2 10 parts of Fructus Jujubae；10 50 parts of crystal sugar.Present invention also offers a kind of Noni fruit health promoting wine, by weight, including following component: Noni fruit percolate 300 1000 parts, Fructus Lycii extracts concentrated solution 25 100 parts, and Fructus Jujubae extracts concentrated solution 10 50 parts, 10 50 parts of crystal sugar.Present invention also offers a kind of method preparing Noni fruit health promoting wine, respectively Noni fruit, Fructus Jujubae and Fructus Lycii are extracted by seepage pressure effects technology and ultrasound assisted extraction technique, again each extracting solution is mixed with certain proportion and crystal sugar, add a certain amount of soft water fall degree and can obtain Noni fruit health promoting wine.Gained Noni fruit health promoting wine not only good mouthfeel of the present invention, also has good health care.
Description
Technical field
The invention belongs to field of health care wine, be specifically related to a kind of Noni fruit health promoting wine raw material and Noni fruit health promoting wine and system thereof
Preparation Method.
Technical background
Noni (Morinda citrifolia Linn.), is a kind of to rise in the tropical evergreen on island, the South Pacific Ocean for many years
Raw broadleaf shrubs or dungarunga, for Rubiaceae Morinda plant.Noni fruit is referred to as " super fruit ", rich in 227 kinds of nutrition
Composition, including 13 kinds of vitamin (A, B, C, E etc.), 16 kinds of mineral (potassium, sodium, zinc, calcium, ferrum, magnesium, phosphorus, copper, selenium etc.), 8
Planting trace element, (total amino acid content is at 16 kinds of tropical fruit (tree)s for 20 several amino acids including 9 kinds of human body institute essential amino acids
Middle content first, is superpower combinations most containing amino acid classes in plant), the material of multiple tool antioxidation.Possibly together with
Scopoletin, multiple terpenoid, multiple anthraquinone analog compound, multiple alkaloid, sitosterol, multiple flavone glycoside, alizarin, rue
The medicinal ingredients such as fragrant glycosides, have defying age, antibacterium, antiviral, antitumor, parasiticide, analgesia, blood pressure lowering, antiinflammatory and carry
Many effects such as high immunity.On June 1st, 2010, China's Ministry of Public Health the 9th bulletin approval Noni puree is eaten as new resources
Product, its safety have also been obtained fully demonstration, and life-time service has no side effect.
But, owing to Noni fruit has strong impulse stink, it is allowed to be difficult to produce the preferable fruit wine of taste or beverage.
Conventional brewing method, the method announced such as CN 103881882 A, not only it is difficult to discharge the functional component in Noni fruit,
And existence is easily affected the shortcoming the best with mouthfeel by external factor, it is impossible to make drinkable health promoting wine.
Therefore, needing one badly so that functional component effectively discharges, gained health promoting wine good mouthfeel and process stabilizing can
Noni fruit health promoting wine of control and preparation method thereof.
Summary of the invention
Not enough for prior art, an object of the present invention is to provide a kind of Noni fruit health promoting wine raw material, this raw material,
By weight, including following component:
Chinese liquor 300-1000 part of alcoholic strength >=50 °；
Noni fruit powder 30-100 part；
Fructus Lycii 5-20 part；
Fructus Jujubae 2-10 part；
Crystal sugar 10-50 part.
By adding Fructus Lycii, Fructus Jujubae and crystal sugar according to the above ratio, can be in the case of not destroying the intrinsic local flavor of Noni fruit, will
The pungent odour of Noni fruit removes, and obtains the delicate fragrance refreshing aromatic odor that only, slightly Noni fruit is special mellow, sweet and sweet
Taste.
Preferably, the parts by weight of the Chinese liquor of described alcoholic strength >=50 ° are 700 parts, and the parts by weight of noni fruit powder are 70
Part, the parts by weight of Fructus Lycii are 10 parts, and the parts by weight of Fructus Jujubae are 5 parts, and the parts by weight of crystal sugar are 25 parts.This ratio can guarantee that
The taste of gained health promoting wine more preferably delicate fragrance is mellow, sweet refreshing clean.
Second object of the present invention is to provide a kind of Noni fruit health promoting wine.This health promoting wine, by weight, including such as
Lower component:
Noni fruit Chinese liquor percolate 300-1000 part, Fructus Lycii extracts concentrated solution 25-100 part, Fructus Jujubae extraction concentrated solution 10-50
Part, crystal sugar 10-50 part.
Wherein, in Noni fruit Chinese liquor percolate, general flavone content >=40 mg/100mL, total polysaccharides content >=120mg/
100mL；
Fructus Jujubae extracts concentrated solution and Fructus Lycii is extracted in concentrated solution, and crude drug content is 0.2g/ml, and total polysaccharides content >=
1500mg/100mL；
Fructus Lycii is the dry mature fruit of plant of Solanaceae, preferably lycium barbarum, its sweet in the mouth, and property is put down.As traditional medicine
Eat two source materials, be the traditional rare Chinese medicine of China, have " red treasured " laudatory title.Chemical composition mainly includes pigment, flavone
Class and polysaccharide compound, if the most also glycine betaine, vitamin C, food booth, several amino acids and various trace elements, it is main
Wanting effective ingredient is lycium barbarum polysaccharide.Confirmed Fructus Lycii have regulation body's immunity, can effectively suppress tumor growth and
Cell mutation, there is resisting fatigue, slow down aging, anti-fatty liver, regulation blood fat and the work of the aspect such as blood glucose, promotion hemopoietic function
With.Fructus Lycii belongs to natural Chinese medicinal herb, has the medicinal and edible history of thousand of years in China, and life-time service has no side effect.
Fructus Jujubae is the dry mature fruit of Rhamnaceae plant, preferably Fructus Jujubae, and it is the health care medical material that the traditional Chinese medical science is conventional, taste
Sweet, warm in nature.Containing abundant 3,5-phosphoric acid gland former times (c-AMP) and triterpenoid compound (three short, bristly hair or beard acid) in Fructus Jujubae.Modern clinic medicine
Reason research finds, Fructus Jujubae not only has weakness of the spleen and stomach, lack of appetite asthenia, insufficiency of the spleen diarrhoea, the void such as qi-blood-body fluid is not enough, shortness of breath and palpitation
Disease is the most effective, also has an enhancing immunologic function, antiallergic and improve the multiple therapeutic efficiencies such as myocardial nutrition.
In the present invention, in Noni fruit percolate, general flavone content >=100mg/100mL, total polysaccharides content >=120mg/
100mL；Fructus Jujubae extracts concentrated solution and Fructus Lycii is extracted in concentrated solution, total polysaccharides content >=1500mg/100mL.Utilize this Noni fruit
Percolate, Fructus Jujubae extract concentrated solution and Fructus Lycii extracts concentrated solution and soft water carries out mixing with certain proportion and blends, and can make institute
Obtain health promoting wine and there is effect of significant immunoloregulation function and the highest safety.
Preferably, the parts by weight of described Noni fruit percolate are 700 parts, and it is 25 that Fructus Jujubae extracts the parts by weight of concentrated solution
Part, it is 50 parts that Fructus Lycii extracts concentrated solution parts by weight, and the parts by weight of crystal sugar are 25 parts.The Noni fruit blent is mixed by this ratio
Health promoting wine, health-care effect is more preferably.
Third object of the present invention is to provide the preparation method of a kind of Noni fruit health promoting wine, this method to include walking as follows
Rapid:
1) Noni fruit being cleaned, dry, being crushed to granularity is 20 ~ 40 mesh, prepares noni fruit powder；
2) Chinese liquor of step 1) gains alcoholic strength >=50 ° is carried out microcirculation seepage pressure effects, obtain Noni fruit Chinese liquor
The thick liquid of percolation；
3) by step 2) gains were in 4 DEG C of cold preservations 2-3 days, then with 100-150 mesh filter-cloth filtering, obtain Noni fruit Chinese liquor and ooze
Filter liquid；
4) take Fructus Lycii and Fructus Jujubae respectively, after chopping, add soft water supersound extraction together, with after 20 mesh filter cloth initial filters again with 100 ~
150 mesh filter-cloth filterings, respectively obtain fructus lycii extracted solution and Fructus Jujubae extracting solution, respectively obtain Fructus Lycii and extract concentrated solution with big after concentration
Fructus Jujubae extracts concentrated solution；
5) by weight, by Noni fruit percolate 300-1000 part, fructus lycii extracted solution 25-100 part, Fructus Jujubae extracting solution
10-75 part, crystal sugar 10-50 part；
6) by step 5) gains working solution after constant volume by microfilter, adding soft water fall degree to alcoholic strength is
30-40 °, obtain Noni fruit health promoting wine.
Preferably, described step 2) in, the concrete mode of microcirculation seepage pressure effects is: the noni fruit powder after broken added
Carrying out seepage pressure effects in the Chinese liquor of alcoholic strength >=50 °, feed liquid weight ratio is 1:10, percolation speed 0.4mL/min.
Preferably, in described step 4), during to Fructus Lycii and Fructus Jujubae supersound extraction, the technological parameter of extraction is: feed liquid weight
Ratio is 1:20, and supersound extraction temperature is 60 DEG C, and the supersound extraction time is 30 minutes, extracts 2 times, and extracting solution is concentrated into extraction and concentrates
In liquid, crude drug content is 0.2g/ml.
Preferably, in described step 5), the parts by weight of Noni fruit percolate are 700 parts, the weight portion of Fructus Jujubae extracting solution
Number is 25 parts, and the parts by weight of fructus lycii extracted solution are 50 parts.
Preferably, in described step 3), the time of cold preservation is 3 days.
Preferably, in described step 6), microfiltration aperture is 0.20 μm 0.65 μm.
Owing to noni fruit powder is rich in flavone and polysaccharide, both have and preferably strengthen immunologic function.In order to reach optimum extraction
Efficiency, we use ethanol water to carry out seepage pressure effects, contrast the impact of various extracting parameter, the test point of raw material seepage pressure effects
Analysis understands, and has 2 factors to affect the polysaccharide extract rate of total flavones sum, and power is followed successively by: percolation volume ＞ percolation speed；Comprehensively examine
Considering and extract total flavones and the Superiority Parameter of polysaccharide, obtaining optimal conditions is: percolation speed is 0.4mL/min, percolate collects weight
Amount is 10 times.Under this extraction conditions, extracting flavonoids rate reaches more than 80%, and polysaccharide reaches more than 65%.
Fructus Lycii and Fructus Jujubae, rich in polysaccharide, have and preferably strengthen immunologic function.Polysaccharide is dissolved in water more, in order to reach optimum extraction
Effect, uses aqueous solution to carry out supersound extraction, contrasts the impact of various extracting parameter, have 3 factors to affect polysaccharide extract rate
Power is followed successively by: ultrasonic temperature ＞ ultrasonic time ＞ solid-liquid ratio；Optimal conditions is: Extracting temperature 60 DEG C, 30 minutes extraction times,
Extract solid-liquid ratio 1:20.In checking test, an extraction rate reached is to more than 70%, and second extraction rate reaches more than 80%.
The chilling treatment of extracting solution is to use that low temperature is settlement separate goes the removal of impurity.Settlement separate method refers to solids and liquid
Media density differs greatly, and solids sinks naturally by own wt, makes a kind of method that solid separates with liquid.Impact sedimentation
The principal element of effect is settling temperature and time.By the research of parameter each to settling temperature and time, comparing function composition
Content and the relation of light transmittance, obtaining optimal settling temperature is 4 DEG C, and cold preservation can effectively go the removal of impurity to retain in extracting solution for 3 days
Functional component.
Beneficial effects of the present invention:
1, the present invention is beneficial to Noni fruit, Fructus Lycii, Fructus Jujubae and crystal sugar using certain proportion as the raw material of Noni fruit health promoting wine, energy
In the case of not destroying the intrinsic local flavor of Noni fruit, the pungent odour of Noni fruit is removed, and it is mellow, sweet refreshing to obtain delicate fragrance
Only aromatic odor that, slightly Noni fruit is special and the local flavor of sweet taste；
2, the present invention is by carrying out seepage pressure effects to noni fruit powder, and Fructus Jujubae and Fructus Lycii carry out supersound extraction, and by certain
Each extracting solution is carried out mixing and blends by ratio, it is thus achieved that have the Noni fruit health promoting wine of good health care and good mouthfeel；
3, the preparation technology of the present invention is simple, and obtained health promoting wine is stable and controllable for quality.
Accompanying drawing explanation
Fig. 1: for Noni fruit health promoting wine process flow diagram of the present invention.
Detailed description of the invention
Embodiment is given below so that the invention will be further described.Be necessary it is pointed out here that be that following example can not
Be interpreted as limiting the scope of the invention, if the person skilled in the art in this field according to the invention described above content to this
Bright make some nonessential improvement and adjustment, still fall within scope.
Embodiment 1
1, raw material prepares:
By weight, the parts by weight of the Chinese liquor preparing alcoholic strength 50 ° are 300g, and the parts by weight of noni fruit powder are
30g, the parts by weight of Fructus Lycii are 5g, and the parts by weight of Fructus Jujubae are 2g, and the parts by weight of crystal sugar are 10g.
2, the preparation of Noni fruit percolate:
1) Noni fruit being cleaned, dry, being crushed to granularity is 20 ~ 40 mesh；
2) step 1) gains being carried out microcirculation seepage pressure effects, extraction process is: the noni fruit powder after broken added
Carrying out seepage pressure effects in base liquor, feed liquid weight ratio is 1:10, and percolation speed is 0.4mL/min, obtains the thick liquid of Noni fruit percolation；
3) by step 2) gains were in 4 DEG C of cold preservations 3 days, then with 100 mesh filter-cloth filterings, obtain Noni fruit percolate；Total yellow
Ketone content is 40 mg/100ml, total polysaccharides content is 120 mg/100ml.
3, the preparation of Fructus Lycii extraction concentrated solution:
After being shredded by Fructus Lycii, adding water and carry out supersound extraction, the technological parameter of extraction is: feed liquid weight ratio is 1:10, ultrasonic
Extracting temperature is 60 DEG C, and the supersound extraction time is 30 minutes, extracts 2 times, united extraction liquid, uses 100 mesh after 20 mesh filter cloth initial filters
Filter-cloth filtering concentrates, and obtains Fructus Lycii and extracts concentrated solution, and concentrated solution to crude drug content is 0.2g/ml, and total polysaccharides content is 1600mg/
100mL；
4, the preparation of Fructus Jujubae extraction concentrated solution:
After being shredded by Fructus Jujubae, adding water and carry out supersound extraction, the technological parameter of extraction is: feed liquid weight ratio is 1:20, ultrasonic
Extracting temperature is 60 DEG C, and the supersound extraction time is 30 minutes, extracts 2 times, united extraction liquid, uses 100 mesh after 20 mesh filter cloth initial filters
Filter-cloth filtering concentrates, and obtains Fructus Jujubae and extracts concentrated solution, and concentrated solution to crude drug content is 0.2g/ml, and total polysaccharides content is 1500mg/
100mL；
5, the preparation of Noni fruit health promoting wine:
By weight, by Noni fruit percolate 300g, Fructus Jujubae extracts concentrated solution 25g, Fructus Lycii extracts concentrated solution 10g, ice
Sugar 10g, adding soft water regulation is 30.0 ° ± 1.0 to its alcoholic strength；Cross 0.6um membrane filtration and i.e. obtain Noni fruit health promoting wine.
6, the health promoting wine that this technique and formula obtain has an intrinsic local flavor of obvious Noni fruit, but does not has the zest of Noni fruit smelly
Taste.
By 100ml dose every day, this functional component disclosure satisfy that immunoregulatory functional requirement.
Embodiment 2
1, raw material prepares:
By weight, the parts by weight of the Chinese liquor preparing alcoholic strength 68 ° are 1000g, and the parts by weight of noni fruit powder are
100g, the parts by weight of Fructus Lycii are 20g, and the parts by weight of Fructus Jujubae are 15g, and the parts by weight of crystal sugar are 50g.
2, the preparation of Noni fruit percolate:
1) Noni fruit being cleaned, dry, being crushed to granularity is 20 ~ 40 mesh；
2) step 1) gains being carried out microcirculation seepage pressure effects, extraction process is: the noni fruit powder after broken added
Carrying out seepage pressure effects in base liquor, feed liquid weight ratio is 1:10, and percolation speed is 0.4mL/min, obtains the thick liquid of Noni fruit percolation；
3) by step 2) gains were in 4 DEG C of cold preservations 2 days, then with 100 mesh filter-cloth filterings, obtain Noni fruit percolate；Total yellow
Ketone content is 65 mg/100ml, total polysaccharides content is 160 mg/100ml.
3, the preparation of Fructus Lycii extraction concentrated solution:
After being shredded by Fructus Lycii, adding water and carry out supersound extraction, the technological parameter of extraction is: feed liquid weight ratio is 1:20, ultrasonic
Extracting temperature is 60 DEG C, and the supersound extraction time is 30 minutes, extracts 2 times, united extraction liquid, uses 100 mesh after 20 mesh filter cloth initial filters
Filter-cloth filtering concentrates, and obtains Fructus Lycii and extracts concentrated solution, and concentrated solution to crude drug content is 0.2g/ml, and total polysaccharides content is 1500mg/
100mL；
4, the preparation of Fructus Jujubae extraction concentrated solution:
After being shredded by Fructus Jujubae, adding water and carry out supersound extraction, the technological parameter of extraction is: feed liquid weight ratio is 1:10, ultrasonic
Extracting temperature is 60 DEG C, and the supersound extraction time is 30 minutes, extracts 2 times, united extraction liquid, uses 100 mesh after 20 mesh filter cloth initial filters
Filter-cloth filtering concentrates, and obtains Fructus Jujubae and extracts concentrated solution, and concentrated solution to crude drug content is 0.2g/ml, and total polysaccharides content is 1600mg/
100mL；
5, the preparation of Noni fruit health promoting wine:
By weight, by Noni fruit percolate 1000g, Fructus Jujubae extract concentrated solution 75g, Fructus Lycii extract concentrated solution 100g,
Crystal sugar 50g, adding soft water fall degree to alcoholic strength is 37.0 ° ± 1.0, crosses 0.6um membrane filtration, obtains Noni fruit health promoting wine.
6, the health promoting wine that this technique and formula obtain has an intrinsic local flavor of Noni fruit, but zest without Noni fruit substantially is smelly
Taste, local flavor mellow refreshing clean, return sweet taste with the special aromatic odor of Noni fruit and Fructus Lycii Fructus Jujubae.
By 100ml dose every day, this functional component disclosure satisfy that immunoregulatory functional requirement.
Embodiment 3
1, raw material prepares:
By weight, the parts by weight of the Chinese liquor preparing alcoholic strength 60 ° are 700g, and the parts by weight of noni fruit powder are
70g, the parts by weight of Fructus Lycii are 10g, and the parts by weight of Fructus Jujubae are 5g, and the parts by weight of crystal sugar are 25g.
2, the preparation of Noni fruit percolate:
1) Noni fruit being cleaned, dry, being crushed to granularity is 20 ~ 40 mesh；
2) step 1) gains being carried out microcirculation seepage pressure effects, extraction process is: the noni fruit powder after broken added
Carrying out seepage pressure effects in base liquor, percolation speed is 0.4mL/min, obtains the thick liquid of Noni fruit percolation；
3) by step 2) gains were in 4 DEG C of cold preservations 3 days, then with 100 mesh filter-cloth filterings, obtain Noni fruit percolate；Total yellow
Ketone content is 55 mg/100ml, total polysaccharides content is 1500 mg/100ml.
3, the preparation of Fructus Lycii extraction concentrated solution:
After being shredded by Fructus Lycii, adding water and carry out supersound extraction, the technological parameter of extraction is: feed liquid weight ratio is 1:20, ultrasonic
Extracting temperature is 60 DEG C, and the supersound extraction time is 30 minutes, extracts 2 times, united extraction liquid, uses 100 mesh after 20 mesh filter cloth initial filters
Filter-cloth filtering concentrates, and obtains Fructus Lycii and extracts concentrated solution, and concentrated solution to crude drug content is 0.2g/ml, and total polysaccharides content is 1600mg/
100mL；
4, the preparation of Fructus Jujubae extraction concentrated solution:
After being shredded by Fructus Jujubae, adding water and carry out supersound extraction, the technological parameter of extraction is: feed liquid weight ratio is 1:10, ultrasonic
Extracting temperature is 60 DEG C, and the supersound extraction time is 30 minutes, extracts 2 times, united extraction liquid, uses 100 mesh after 20 mesh filter cloth initial filters
Filter-cloth filtering concentrates, and obtains Fructus Jujubae and extracts concentrated solution, and concentrated solution to crude drug content is 0.2g/ml, and total polysaccharides content is 1500mg/
100mL；
5, the preparation of Noni fruit health promoting wine:
By weight, by Noni fruit percolate 700g, Fructus Jujubae extracts concentrated solution 50g, Fructus Lycii extracts concentrated solution 25g, ice
Sugar 20g, adding soft water fall degree to alcoholic strength is 40.0 ° ± 1.0, crosses 0.6um membrane filtration, obtains Noni fruit health promoting wine.
6, the health promoting wine that this technique and formula obtain has the intrinsic local flavor of Noni fruit, without the pungent odour of Noni fruit, local flavor
Mellow refreshing clean, return sweet taste with the special aromatic odor of Noni fruit and slightly Fructus Lycii Fructus Jujubae, mouthfeel is optimal.
By 100ml dose every day, this functional component disclosure satisfy that immunoregulatory functional requirement.
Embodiment 4
1, raw material prepares:
By weight, the parts by weight of the Chinese liquor preparing alcoholic strength 50 ° are 1000g, and the parts by weight of noni fruit powder are
80g, the parts by weight of Fructus Lycii are 20g, and the parts by weight of Fructus Jujubae are 10g, and the parts by weight of crystal sugar are 30g.
2, the preparation of soak:
1) Noni fruit being cleaned, dry, being crushed to granularity is 20 ~ 40 mesh；
2) the noni fruit powder in step 1), Fructus Lycii, Fructus Jujubae, crystal sugar are put in the standby Chinese liquor of institute in step 1) and soaked, in
Room temperature, sealing 3 months；
3), after 3 months, 20 mesh filter cloth initial filters crossed by soak；
4) by first filtrate in 4 DEG C of cold preservations 3 days, then with 100 mesh filter-cloth filterings, soak is obtained；
3, the preparation of Noni fruit health promoting wine:
By weight, it is 36.0 ° ± 1.0 that soak 1000g adds soft water fall degree to alcoholic strength, crosses 0.4um membrane filtration,
Obtain Noni fruit health promoting wine.
The health promoting wine that this technique and formula obtain has the intrinsic local flavor of Noni fruit, without the pungent odour of Noni fruit, local flavor alcohol
Thick refreshing clean, return sweet taste with the special aromatic odor of Noni fruit and slightly Fructus Lycii Fructus Jujubae.
Embodiment 5
1, raw material prepares:
By weight, the parts by weight of the Chinese liquor preparing alcoholic strength 55 ° are 700g, and the parts by weight of noni fruit powder are
70g, the parts by weight of Fructus Lycii are 10g, and the parts by weight of Fructus Jujubae are 5g, and the parts by weight of crystal sugar are 20g.
2, the preparation of soak:
1) Noni fruit being cleaned, dry, being crushed to granularity is 20 ~ 40 mesh；
2) the noni fruit powder in step 1), Fructus Lycii, Fructus Jujubae, crystal sugar are put in the standby Chinese liquor of institute in step 1) and soaked, in
Room temperature, sealing 3 months；
3), after 3 months, 20 mesh filter cloth initial filters crossed by soak；
4) by first filtrate in 4 DEG C of cold preservations 3 days, then with 100 mesh filter-cloth filterings, soak is obtained；
3, the preparation of Noni fruit health promoting wine:
By weight, it is 30.0 ° ± 1.0 that soak 1000g adds soft water fall degree to alcoholic strength, crosses 0.4um membrane filtration,
Obtain Noni fruit health promoting wine.
The health promoting wine that this technique and formula obtain has the intrinsic local flavor of Noni fruit, without the pungent odour of Noni fruit, local flavor alcohol
Thick refreshing clean, return sweet taste with the special aromatic odor of Noni fruit and slightly Fructus Lycii Fructus Jujubae.
Embodiment 6
1, raw material prepares:
By weight, the parts by weight of the Chinese liquor preparing alcoholic strength 50 ° are 300g, and the parts by weight of noni fruit powder are
30g, the parts by weight of Fructus Lycii are 5g, and the parts by weight of Fructus Jujubae are 2g, and the parts by weight of crystal sugar are 10g.
2, the preparation of soak:
1) Noni fruit being cleaned, dry, being crushed to granularity is 20 ~ 40 mesh；
2) the noni fruit powder in step 1), Fructus Lycii, Fructus Jujubae, crystal sugar are put in the standby Chinese liquor of institute in step 1) and soaked, in
Room temperature, sealing 3 months；
3), after 3 months, 20 mesh filter cloth initial filters crossed by soak；
4) by first filtrate in 4 DEG C of cold preservations 3 days, then with 100 mesh filter-cloth filterings, soak is obtained；
3, the preparation of Noni fruit health promoting wine:
By weight, it is 40.0 ° ± 1.0 that soak 1000g adds soft water fall degree to alcoholic strength, crosses 0.4um membrane filtration,
Obtain Noni fruit health promoting wine.
The health promoting wine that this technique and formula obtain has the intrinsic local flavor of Noni fruit, without the pungent odour of Noni fruit, local flavor alcohol
Thick refreshing clean, return sweet taste with the special aromatic odor of Noni fruit and slightly Fructus Lycii Fructus Jujubae.
Embodiment 7
1, raw material prepares:
By weight, the parts by weight of the Chinese liquor preparing alcoholic strength 50 ° are 800g, and the parts by weight of noni fruit powder are
100g, the parts by weight of Fructus Lycii are 15g, and the parts by weight of Fructus Jujubae are 8g, and the parts by weight of crystal sugar are 20g.
2, the preparation of soak:
1) Noni fruit being cleaned, dry, being crushed to granularity is 20 ~ 40 mesh；
2) the noni fruit powder in step 1), Fructus Lycii, Fructus Jujubae, crystal sugar are put in the standby Chinese liquor of institute in step 1) and soaked, in
Room temperature, sealing 3 months；
3), after 3 months, 20 mesh filter cloth initial filters crossed by soak；
4) by first filtrate in 4 DEG C of cold preservations 3 days, then with 100 mesh filter-cloth filterings, soak is obtained；
3, the preparation of Noni fruit health promoting wine:
By weight, it is 36.0 ° ± 1.0 that soak 1000g adds soft water fall degree to alcoholic strength, crosses 0.4um membrane filtration,
Obtain Noni fruit health promoting wine.
The health promoting wine that this technique and formula obtain has the intrinsic local flavor of Noni fruit, without the pungent odour of Noni fruit, local flavor alcohol
Thick refreshing clean, return sweet taste with the special aromatic odor of Noni fruit and slightly Fructus Lycii Fructus Jujubae.
Claims (10)
1. a Noni fruit health promoting wine raw material, it is characterised in that described raw material, by weight, for following component:
Chinese liquor 300-1000 part of alcoholic strength >=50 °；
Noni fruit powder 30-100 part；
Fructus Lycii 5-20 part；
Fructus Jujubae 2-10 part；
Crystal sugar 10-50 part.
Raw material the most according to claim 1, it is characterised in that the parts by weight of the Chinese liquor of described alcoholic strength >=50 ° are 700
Part, the parts by weight of noni fruit powder are 70 parts, and the parts by weight of Fructus Lycii are 10 parts, and the parts by weight of Fructus Jujubae are 5 parts, the weight of crystal sugar
Amount number is 25 parts.
3. a Noni fruit health promoting wine, it is characterised in that by weight, for following component:
Noni fruit Chinese liquor percolate 300-1000 part, Fructus Lycii extraction concentrated solution 25-100 part, Fructus Jujubae extracts concentrated solution 10-50 part,
Crystal sugar 10-50 part；Wherein, in Noni fruit Chinese liquor percolate, general flavone content >=40mg/100mL, total polysaccharides content >=120mg/
100mL；
Fructus Jujubae extracts concentrated solution and Fructus Lycii is extracted in concentrated solution, and crude drug content is 0.2g/mL, total polysaccharides content >=1500mg/
100mL；
Alcoholic strength >=50 ° of described Chinese liquor；
The alcoholic strength of described Noni fruit health promoting wine is 30-40 °.
Health promoting wine the most according to claim 3, it is characterised in that the parts by weight of described Noni fruit percolate are 700 parts,
It is 50 parts that Fructus Lycii extracts the parts by weight of concentrated solution, and it is 25 parts that Fructus Jujubae extracts the parts by weight of concentrated solution, the parts by weight of crystal sugar
It it is 25 parts.
5. the preparation method of a Noni fruit health promoting wine, it is characterised in that described method comprises the steps:
1) Noni fruit being cleaned, dry, being crushed to granularity is 20～40 mesh, prepares noni fruit powder；
2) to step 1) Chinese liquor of gains alcoholic strength >=50 ° carries out microcirculation seepage pressure effects, obtains Noni fruit Chinese liquor percolation
Thick liquid；
3) by step 2) gains were in 4 DEG C of cold preservations 2-3 days, then with 100-150 mesh filter-cloth filtering, obtain Noni fruit Chinese liquor percolation
Liquid；
4) take Fructus Lycii and Fructus Jujubae respectively, after chopping, add soft water supersound extraction together, with after 20 mesh filter cloth initial filters again with 100～150
Mesh filter-cloth filtering, respectively obtains fructus lycii extracted solution and Fructus Jujubae extracting solution, respectively obtains Fructus Lycii and extract concentrated solution and Fructus Jujubae after concentration
Extract concentrated solution；
5) by weight, by Noni fruit percolate 300-1000 part, fructus lycii extracted solution 25-100 part, Fructus Jujubae extracting solution 10-50
Part, crystal sugar 10-50 part；
6) by step 5) working solution after gains constant volume filtered by microfilter, and adding soft water fall degree to alcoholic strength is
30-40 °, obtain Noni fruit health promoting wine.
Method the most according to claim 5, it is characterised in that described step 2) in, the concrete side of microcirculation seepage pressure effects
Formula is: noni fruit powder being added in the Chinese liquor of alcoholic strength >=50 ° and carry out seepage pressure effects, feed liquid weight ratio is 1:10, percolation speed
For 0.4mL/min.
Method the most according to claim 5, it is characterised in that described step 4) in, during to Fructus Lycii and Fructus Jujubae supersound extraction,
The technological parameter extracted is: with water as solvent, feed liquid weight ratio is 1:20, and supersound extraction temperature is 60 DEG C, the supersound extraction time
Being 30 minutes, extract 2 times, filter united extraction liquid, it is 0.2g/mL that extracting solution is concentrated into crude drug content in extraction concentrated solution.
Method the most according to claim 5, it is characterised in that described step 5) in, the weight of Noni fruit Chinese liquor percolate
Number is 700 parts, and it is 25 parts that Fructus Jujubae extracts the parts by weight of concentrated solution liquid, and it is 50 that Fructus Lycii extracts the parts by weight of concentrated solution liquid
Part.
Method the most according to claim 5, it is characterised in that described step 3) in, the time of cold preservation is 3 days.
Method the most according to claim 5, it is characterised in that described step 6) in, the aperture of microfilter is 0.2 μ
M～0.65 μm.
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| CN106318801A (en) * | 2015-06-29 | 2017-01-11 | 中国医学科学院药用植物研究所云南分所 | Noni health-caring wine and preparation method of same |
| CN105199906A (en) * | 2015-10-21 | 2015-12-30 | 江南大学 | Fermented morinda citrifolia yellow rice wine and production method thereof |
| CN107557199A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of noni wine with tonifying Qi and blood effect and preparation method thereof |
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| CN110384121B (en) * | 2019-07-26 | 2023-03-10 | 中国热带农业科学院热带作物品种资源研究所 | Cake containing noni and preparation method thereof |
| CN113430084A (en) * | 2021-07-23 | 2021-09-24 | 海南华美益实业有限公司 | Noni compound wine capable of improving content of active ingredients and preparation method thereof |
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| CN102293292B (en) * | 2011-07-03 | 2013-05-15 | 乌苏市盛维生物工程有限公司 | Health tea with functions of yin nourishing and blood nourishing, and processing method thereof |
| CN102813113B (en) * | 2012-08-06 | 2014-06-25 | 广州博能生物科技有限公司 | Composition capable of regulating human flora and immune function |
| CN103571726B (en) * | 2013-11-25 | 2016-01-27 | 西双版纳伊甸园热带作物科技有限公司 | A kind of Noni health-care wine and brewing method thereof |
| CN103881882A (en) * | 2014-04-02 | 2014-06-25 | 哈尔滨鑫宇达科技开发有限公司 | Method for producing Noni fruit wine and Noni fruit juice wine |
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